otto is Vadim Otto Ursus' small restaurant with an open kitchen and counter seats at the pass.

The menu is a tight à-la-carte that follows Brandenburg's micro-seasons — what's ripe or growing in the woods lands on the plate, the rest disappears. Koji-butter with linseed crackers often opens; a house fermentation line runs through the menu all the way to the garum. Mains rotate hard: oyster mushrooms with egg yolk and brown butter, grilled brook char with wild herbs, zebu beef from a small Brandenburg herd. The wine list stays short, with room for natural-wine bottles. The room is raw, the service warm — otto works best from the counter.